• Kim Campbell

Ethiopian Stew

Updated: Jun 22, 2018

This is an easy slow-cooked or one-pot dish. It is slightly spicy, sweet, and rich in flavors. This recipe uses berbere spice, which is the key ingredient in many Ethiopian dishes. It’s a combination of more than 10 individual spices. You can easily make your own Berbere spice. I also have purchased berbere through Amazon and local Ethiopian restaurants.

Prep Time: 15 minutes Cook Time: 45-60 minutes

Yields: 4 servings


1 ½ cups dried lentils

4 garlic cloves, minced

3 tablespoons tomato paste

1 ½ tablespoons Berbere Spice (see recipe below)

5 cups low-sodium vegetable stock

1 red onion, medium diced

2 cups diced butternuts squash

½ teaspoon sea salt

½ tablespoon maple syrup

2 tablespoons pureed ginger

2 cups chopped frozen spinach


  1. Put all the ingredients in a pot and simmer until the lentils are tender, 45-60 minutes. Do not overcook because the lentils will turn to mush.

  2. Add water if necessary to thin the stew. I sometimes I like to add extra tomato paste for a richer flavor.

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